Butternut Bisque with Cauliflower

The squash base for this creamy soup gets puréed before cooking rather than after, so there’s no shuffling of hot liquids. For a heartier main-dish version, use 1 cup cauliflower and 1 cup peeled, diced potatoes instead of 2 cups cauliflower.

1-cup servingServings

Ingredients

2 cups coarsely chopped cauliflower florets (4 oz.)

1 10-oz. pkg. frozen diced butternut squash, thawed (1 1/2 cups)

1 cup low-sodium vegetable broth

1 Tbs. all-purpose flour

1/4 tsp. dried thyme

1 1/2 cups soy creamer

1 1/2 cups frozen corn kernels, thawed

2 green onions, white and pale green parts thinly sliced

Preparation

1. Place steamer basket and 1/2 inch of water in medium saucepan. Cover, and steam cauliflower 4 to 6 minutes, or until tender. Set aside.

4. Remove pan from heat, and stir in soy creamer. Add cauliflower and corn, and cook 1 to 2 minutes, or until heated through. Season with salt and pepper, if desired. Ladle soup into bowls, and top with green onions.